I got to my in-box one morning to discover an email from my pal Paul in Florida with a link to a Google book called “The Book of Miso.” The book had been written in the 1970s, published originally as one of those old timey paper editions, one would have to assume. It was filled with the line drawings popular with cookbooks of that era.

“You probably already have it but it is new to me,” Paul said. People often mistakenly assume that I have every piece of information on cooking ever published. I do not. More

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